| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 12g | 10g |
| sugars | fibre | protein | salt |
| 2g | 1g | 15g | 1.8g |
Why I Love Canadian Buttered Clams with Garlic and Herbs
I’ve found myself gravitating back to a specific recipe time and time again: Buttered Clams with Garlic and Herbs. Now you may be wondering, Jake Thompson—a child of Nebraska cornfields and stews—fancying a Canadian maritime dish? Indeed, it’s the versatility and depth of flavors hailing from Canada’s coasts that hooked me in initially, but there’s something else that resonates with me on a personal level about this dish.
A Bootstrap Approach
Despite the geographical disparity between the Nebraska plains and Atlantic coast, there’s a common thread of simplicity and resourcefulness that ties my Midwestern roots and this Canadian delicacy. Much like how we utilize every part of the corn kernel back home, the Canadian coastal communities have mastered the art of extracting flavors from what might otherwise end up in the trash can. Clam-shells, for example, contribute to an earthy broth that’s indispensable to the dish’s final taste. It’s this bootstrap approach that adds a dimension to my love for this recipe.
Joshua McFadden’s Influence
And then there’s the unavoidable influence of Chef Joshua McFadden. Known for his inventive approach to seasonal cooking, his philosophy of treating ingredients with respect, to coax the best flavors out of them, aligns with my own. His cookbook inspired me to see beyond Nebraska’s borders and adapt broader food cultures into my cooking. McFadden’s clam recipe was the stepping stone that led me to our star dish today: Buttered Clams with Garlic and Herbs.
Buttered Clams – A Family Favorite
More than just a culinary endeavor, my affinity for this recipe has most to do with the shared memories it sparks. As you may know, I love my church community and aspire for a big family someday. I recall one Sunday when I prepared a big batch of this dish for a church potluck dinner. Not only was it a hit, but it opened up a realm of lively conversation about the dishes that brought joy and nostalgia to each of our tables. This dish quickly became a favorite, warranting frequent requests for encores. For me, a great recipe isn’t just about tantalizing the taste buds, but also about serving as a binding agent, creating shared moments, and lasting memories – this buttered clams dish is exactly that.
What You’ll Need
- 4 pounds of fresh clams
- 1 stick of unsalted butter
- 6 cloves of garlic, minced
- 1 cup of dry white wine
- 3 tablespoons of fresh lemon juice
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh chives
- Salt and ground black pepper to taste
- 6 slices of crusty bread for serving
Method
Step One
Start by cleaning your clams to ensure there’s no sand or dirt. This can be done by placing them in a bowl of saltwater for about 20-30 minutes. After they’ve soak, scrub the shells gently then rinse with fresh water.
Step Two
In a large pot, melt the stick of unsalted butter over medium-high heat. Once melted, add the minced garlic and cook it until it becomes fragrant, usually takes around 1-2 minutes.
Step Three
Pour the dry white wine along with the fresh lemon juice into the pot. Stir around a bit and let it simmer for about 2-3 minutes. This allows the alcohol to evaporate leaving just the flavors behind.
Step Four
Add the cleaned clams to the pot as well as the chopped fresh parsley, thyme and chives. Sprinkle some salt and ground black pepper to taste. Give it all a stir and cover the pot. Let it cook until the clams open up, usually takes around 7-10 minutes. Be sure to discard any clams that do not open as this could mean they’re not safe to eat.
Step Five
While the clams are cooking, you can start toasting the slices of crusty bread. These will be perfect for dipping into the delicious buttery sauce.
Step Six
Once the clams have opened up, carefully transfer them to a large serving bowl with the help of a slotted spoon. Pour over the butter, wine and herb sauce from the pot
Step Seven
Top the clams with some more fresh herbs if desired. Serve the clams hot with the toasted crusty bread on the side. Enjoy this delicious and flavorful dish.
